1 T. olive oil
1 T. grainy Dijon mustard
2 tsp. horseradish
3/4 C. bread crumbs
1/3 C. shelled pistachios
1/4 C. grated Parmesan cheese ( I used reduced fat )
1 T. minced fresh parsley
1/2 tsp. grated lemon zest
1/4 tsp. each salt and black pepper
4 fresh skinless fish fillets, about 6 ounces each. I used fresh Cod.
2 tsp. butter, melted (I used olive oil non-stick spray).
Preheat oven to 375 degrees. Spray a shallow baking pan with non-stick spray and set aside.
In a small bowl, mix together olive oil, mustard and horseradish. Set aside.
Using a food processor or mini chopper, grind pistachios until finely ground, but not powdery. Transfer to a medium bowl and add bread crumbs, Parmesan, parsley, lemon zest, salt and pepper. Stir gently using a fork. Add olive oil mixture and stir again, just until crumb mixture is moistened ( like you're making a crust for a cheesecake ).
Rinse fish and pat dry with paper towels. Sprinkle fish lightly with salt and pepper. Place in baking pan. Press 1/4 crumb mixture on top of each fish fillet. Drizzle tops with melted butter or non-stick olive oil spray.
Bake on middle oven rack for about 12-15 minutes, depending on thickness of fish. Be careful not to overcook the fish. Turn on the broiler and broil fish for 1 minute. Crumbs should be golden brown and fish should flake easily with a fork. I served this with brown rice, squash and green beans.